Clay Pot Chicken Roast

  • Difficulty: Medium
  • one hour and 25 minutes
  • 4 servings

Get the most tender meat for your chicken and all the savory flavors in one place by baking it in a traditional clay pot with lid. Remove the lid and cook some more and you’ll get the crispy skin bonus. Flavor it with lemon, rosemary, and garlic. Lemon-flavored red cabbage and apple pan-cooked with onion work really well as a side-dish.

Ingredients Needed for Clay Pot Chicken Roast

1 whole chicken
½ medium lemon, cubed
3 garlic cloves
2 tablespoons of olive oil
3 fresh rosemary sprigs
1 tablespoon vegetable oil
1 medium onion, minced
½ red cabbage, shredded
salt
pepper
2 tablespoons of lemon juice
1 medium apple, sliced

How to Cook Clay Pot Chicken Roast

  1. Place the chicken inside a roomy clay pot. Add the cubed lemon, garlic, olive oil, and rosemary sprigs. Cover with the lid and bake covered for 60 minutes at 360⁰F/180⁰C.
  2. Remove the lid and bake uncovered for 15 minutes at 360⁰F/180⁰C.
  3. Heat the vegetable oil in a deep pan over low heat and add the onion. Cook and stir until tender.
  4. Add the red cabbage, season with salt and pepper, then stir in. Add the lemon juice and stir some more.
  5. Add the apple slices, stir them in, then cook for 15 minutes. Remove from heat and serve with the chicken.

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